you know the old story, you can take the girl out of michigan but you can't take michigan out of the girl. my old love, my hometown, the mitten state. and everyone who's lived and loved in michigan knows and adores a good beef pasty.
so, what is a pasty? traditionally, they're cornish meat pies. they were given to day laborers up in the upper peninsula as a compact, well-rounded meal that comprised carbohydrates, meat, and vegetables all in a neat little package. over time, they've come to signify michigan and the upper peninsula in specific. they're sold in every corner market and in roadstands, hot at the ready or frozen for later.
and oh, they freeze so well. make this batch (you'll get eight of 'em but they're large and I could only eat two in a day's period) and you'll freeze and eat for at least a week. you can also make the dough in advance and freeze it, that way you can do a giant batch and have it at the ready whenever you see a particularly beautiful set of root vegetables that need pastying.
3 cups flour
1 1/2 tsp salt
3 1/4 tsp baking powder
1 cup lard
3/4 cup ice water
1 lb. ground beef
1 carrot, peeled and diced
1 potato, peeled and diced
1 parsnip , peeled and diced
1/2 rutabaga, peeled and diced
1/2 celery root, , peeled and diced
2 japanese turnips, peeled and diced
1 white onion, peeled and diced
1 tbsp garlic powder
1 tsp thyme
salt & pepper
combine flour, salt, baking powder in a mixing bowl. cut lard into dry ingredients - with either a food processor or pastry cutter. slowly add ice water until mixture forms a sticky ball. chill in freezer for 30 minutes. retrieve and roll out on a lightly floured surface, using quarter-turns to keep the dough even. roll down to 1/8th of an inch. cut out large rounds the size of your hand.
for the filling, bring a salted pot of water to boil. add all vegetables and cook until just slightly softened and tip of a knife just penetrates - about ten minutes. drain. mix with beef and seasonings.
using a large spoon or ice cream scooper, scoop filling onto 1/2 of the dough rounds. leave 1/2 centimeter edge. fold dough over to form a half-moon and press seal shut. paint egg wash over.
bake at 400 for 20-30 minutes on a parchment lined baking tray. bake until flaky and golden brown.